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Easter Egg Bread Nut Chocolate


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 6% 600 g
Cocoa powder 2% 200 g
Water approx. 52% 5200 g
Filling 1
Chocodrops 30% 3000 g
Walnuts 30% 3000 g
Filling 2
Almond paste 32% 3200 g
Almonds and powdered Florentiner % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 250 gram and rounding
Dough proof Approx. 20 minutes
Moulding Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, place 100 gram almond paste (flat sphere) on the slice. Cover it with second slice of dough of a thickness of 5-8 mm. Brush with egg wash and decorate with sliced almonds
Final proof Approx. 50 minutes
Decorating Just before baking sprinkle with Florentiner powder
Baking Approx. 20-25 minutes at 210ºC
BRC Halal Kosher RSPO Skal

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